Smoked Salmon Croissants



Preheat oven to 200 °C.


For the filling, in a mixer whip the cream cheese until soft. Remove the bowl from the mixer and add smoked salmon (crumble the salmon). Fold in capers, red onion, dill, and dijon. 


Next, make the Everything seasoning by combining the poppy seeds, garlic, onion, sesame, salt and caraway in a small bowl.


Unroll the Croissant dough on the enclosed parchment paper and place on a baking sheet. Cut each triangle along the score marks and separate. Then place 2 Tbsp. of filling in the middle of the large end of the triangle. Roll up the dough to the pointed end, tucking in the ends of the triangle along the way to encapsulate the filling. Make sure the filling is sealed inside.


Form the croissants into crescent shapes and brush the tops with egg wash. Sprinkle the tops of the croissant with the Everything seasoning and bake until golden brown for 15-18 minutes. Serve warm.


  • 1 pkg. Wewalka refrigerated Croissant Dough 

  • 160 ml cream cheese, room temperature 

  • 120 g kipper “cooked” smoked salmon

  • 1 tsp. capers chopped 

  • 1 tsp. red onion, minced 

  • 1 tsp. chopped dill 

  • ⅔ tsp. Dijon mustard 

  • Egg wash (1 egg and 2 Tbsp. of water, beaten)

  • 1 Tbsp. poppy seeds

  • ½ tsp. granulated garlic 

  • ½ tsp. onion powder 

  • ½ Tbsp. sesame seeds, toasted 

  • ½ tsp. kosher salt 

  • ½ tsp. Caraway seeds 

General Information


Temperature Air

200 °C

Temperature Heat

200 °C

Gas Mark

200°C / gas mark 5


15-20 Min.


Serves 6